Halloween Pumpkin Soup

As the autumn leaves turn vibrant shades of orange and gold, Halloween approaches with its usual festivities, costumes, and, of course, pumpkins. While many associate pumpkins with jack-o’-lanterns, their culinary potential is equally exciting, especially in the form of pumpkin soup. Rich, warm, and delightfully comforting, pumpkin soup has become a staple autumn dish, particularly around Halloween.

Pumpkin soup is a wonderful way to celebrate the season’s flavours, with the pumpkin’s naturally sweet, earthy taste combining beautifully with aromatic herbs and spices. The smooth, velvety texture of the soup makes it incredibly comforting, especially on chilly October evenings. Served piping hot in a bowl, this soup often has a drizzle of cream, adding a hint of luxury to each spoonful. A sprinkle of fresh herbs—perhaps parsley or thyme—brings a pop of colour and a delicate aroma, making the dish feel as festive as Halloween itself.

The process of making pumpkin soup is as enjoyable as the final result. Cutting open a pumpkin and scooping out the seeds, which can later be roasted as a snack, is part of the experience, connecting you with the core of autumnal traditions. The sight of vibrant pumpkin chunks simmering away, gradually softening to a texture that can be easily blended, is immensely satisfying.

For Halloween gatherings, pumpkin soup offers a versatile choice. It can be served in hollowed-out pumpkin shells, adding a creative twist that’s perfect for impressing guests. Plus, it’s a dish that appeals to a wide range of tastes. Its mild flavour can be adjusted with spices like cinnamon, nutmeg, or even a touch of chilli for those who like a bit of heat. With s much pumpkin around, it is a shame to let the leftovers go to waste.

A bowl of pumpkin soup is more than just a meal; it’s a comforting embrace that captures the spirit of autumn. The creamy drizzle and scattered herb leaves over the final dish create an inviting presentation, perfect for cosy nights and Halloween feasts alike. This simple, yet beautiful dish is a seasonal treat that brings warmth and flavour to the heart of autumn.

Halloween Pumpkin Soup

This creamy pumpkin soup is a warming, autumnal delight that’s both simple to make and perfect for Halloween gatherings. With its smooth texture, a drizzle of cream, and a sprinkle of herbs, it’s as visually appealing as it is delicious. The mild sweetness of pumpkin blends beautifully with gentle spices, making it a comforting seasonal favourite.

5 from 12 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish, Snack, Soup

Cuisine: American

Keyword: Freezable, Halloween, Left Overs, Pumpkin Soup, Spice, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 Portions

Calories: 261kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 kg pumpkin peeled deseeded and chopped into chunks
• 1 medium onion diced
• 2 cloves garlic minced
• 1 large carrot peeled and diced
• 2 tbsp olive oil
• 500 ml vegetable stock
• 200 ml coconut milk or cream
• salt to taste
• pepper to taste
• ½ tsp ground cinnamon
• Fresh herbs parsley or thyme, for garnish
• 1 tbsp cream for serving

Instructions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 5 minutes.
  1 medium onion, 2 tbsp olive oil, 2 cloves garlic
• Add the pumpkin chunks and carrot, stirring for another 5 minutes until the vegetables start to soften.
  1 kg pumpkin, 1 large carrot
• Pour in the vegetable stock, cover, and bring the mixture to a boil. Lower the heat and let it simmer for 20 minutes, or until the pumpkin and carrot are very tender.
  500 ml vegetable stock
• Use an immersion blender (or transfer the soup to a blender) and blend until smooth. Stir in the coconut milk or cream and season with salt, pepper and cinnamon if desired.
  200 ml coconut milk, salt, pepper, ½ tsp ground cinnamon
• Serve hot with a drizzle of cream on top and fresh herbs scattered over for garnish.
  Fresh herbs, 1 tbsp cream

Notes

Freezing: 

 

Pumpkin soup freezes wonderfully, making it a great make-ahead option for busy days. To freeze, let the soup cool completely, then transfer it into airtight containers or freezer bags, leaving a little space for expansion. It will keep well in the freezer for up to three months; when ready to enjoy, simply defrost in the fridge overnight and reheat on the stovetop, stirring in fresh cream and herbs just before serving for a touch of freshness.

Nutrition

Calories: 261kcal | Carbohydrates: 24g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 520mg | Potassium: 1064mg | Fiber: 2g | Sugar: 10g | Vitamin A: 24611IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 4mg